Coconut Lime Cauliflower Rice

This super easy vegan recipe is so pretty, and light. Enjoy it as a side dish or on its own!

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Ingredients

Recipe serves 6-8

• 1 package fresh cauliflower crumble (or you can grate 4 1/2 cups of cauliflower florets on a box grater)

• 3 tbs olive oil

• 1 shallot, finely chopped

• 1 tsp fresh ginger, grated

• 2 scallions, finely chopped, divided

• 2 garlic cloves, minced

• 1 can coconut milk ( I used Everland : rich and creamy)

• 1 1/2 limes, juiced

• 1 1/2 tsp salt

• 1 tsp black pepper

• 1/4 cup fresh parsley, chopped, plus extra for garnish

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Preparation

Heat oil over medium heat, in a wide pan.

Add the shallot, ginger, 1 scallion, garlic and sauté, for about 3-4 minutes or until softened.

Add coconut milk, lime juice, salt, pepper, and parsley. When the milk comes to a light boil, add the cauliflower rice. Allow to cook on medium heat for about 4-5 minutes, or until the cauliflower is softened but still al dente. Adjust salt if needed. Note - if it is too thick, add a couple of tablespoons of water to loosen.

I like to finish mine with chopped fresh scallion and chopped parsley, topped with a drizzle of fresh olive oil.

ENJOY!